The Advent of the Restaurant in Paris, France

L'Art-du-Cuisinier-book

The modern concept of the restaurant is a French idea, with the term “restaurant” being derived from the term “restaurer” which means to ”provide food for” in French, with a more literal translation of “restoration” in that a restaurant is a place to restore, replenish, and refill one’s energy. Chef Antoine Beauvilliers (pronounced “ann-twon boo-vill-ee-yay”) opened the Grande Taverne de Londres Restaurant (pronounced “gran tah-vern de lon”) in Paris, France in 1782. Fine cuisine was served at private tables, to the general public, an experience which until then had only been available within the homes of the nobility. The main idea which caught on was not only the introduction of the serving of food, but that the food being served wasn’t preselected as was customary during dinner banquets for nobility. The ability to choose from a selection of items upon a restaurant’s menu was very popular once made available to the Parisian public. The timing for this invention was absolutely perfect as the abolition of the French monarchy and related nobility during the French Revolution left many extremely talented chefs suddenly without work which lead to a large number of these chefs opening up restaurants of their own

The First Mass Produced Items of the Ancient World

Ancient-Egyptian-Aquamarine-Shabti

The first mass produced pieces of artwork were the ancient Egyptians shabtis which were essentially miniature mummies that the ancient Egyptians believed had magical powers and were therefore buried with the dead. Shabtis were comprised of Egyptian faience which is a type of glass ceramic material made from sand. Egyptian faience is referred to as such in order to distinguish it from faience, which is a tin glazed pottery associated with Faenza, Italy. The idea of Egyptian faience was to replicate semiprecious stones like turquoise lapis lazuli from Afghanistan, which at the time was more expensive than gold. The recipe for Egyptian faience is 90% crushed silica, crushed fine natron salt to act as a flux, crushed limestone, and then the coloring with blue being the most popular, a color achieved through the use of pure copper oxide. Water was introduced to turn this composition from a granular mix into a dough like substance. Natron salt which is a type of baking soda, is the key ingredient to this recipe as it rises to the surface when baked and lowers the overall temperature at which sand melts and becomes glass. The statues are left to stand for 24 or more hours as this helps the salt grow on the surface through a chemical reaction process as oxygen within the ambient environment mixes with the ingredients inside the Egyptian faience

The Reason Beer Bottles Are Brown and Green

brown-green-beer-bottlesAlcoholic beverages like beer are brown in color because clear glass allows ultraviolet light to penetrate which can alter the flavor profile. Bottles inevitably became tinted brown to prevent ultraviolet light from achieving full penetration. After World War II, green bottles became popular due to shortages of brown glass

The Bulking Agents Used in the Saffron Spice

saffron-bulking-agentBecause saffron is so expensive it’s often mixed with other plants which are not actually saffron but are closely related to saffron to build up the bulk of the weight of a purchase. Turmeric is a primary example of a plant often used to help bulk up supplies. Distributors also use plastic as it helps add weight and eye appeal whilst actually providing nothing more than visual esthetics. Scientists can perform deoxyribonucleic acid examinations to determine if a sample is actually pure saffron or not. High quality saffron should have a humid scent which indicates that it was picked fresh. If the scent of saffron is slightly rancid, it means that it is old or of low quality

The Reason Why Corporations Continue to Outsource Jobs

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Corporations in the west started to dismantle labor unions in the late 1970’s and were successful in their pursuit as the economy at this time was starting to become globalized which allowed companies to threaten to migrate production overseas when workers threatened to strike or refuse their working conditions. This tactic forced labor unions to dissolve as refusal could and most likely would result in complete job loss for every member of the group. The administration of President Ronald Regan ushered in deregulation alongside multiple income tax cuts for corporations and wealthy individuals, and as a direct result of these policies, corporate shareholders began to exercise more and more influence over the way these companies conducted business. Feeling the pressure and scrutiny of Wall Street, businesses began to view labor as expendable and as an expense which needed to be offloaded from balance sheets, leading to many jobs being outsourced within a relatively short period of time, to more impoverished nations which had weaker labor laws but most importantly to the participating corporations, these states also had and continue to have much lower minimum wages which is the primary driving factor as to why outsourcing continues to occur in virtually all industrialized countries